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Sunday, 21 July 2013

Spinach, Pinenut and Ricotta Filo Parcels - First Attempt

I'll throw my hands up, I don't actually follow a recipe when it comes to Spinach and Ricotta Filo Parcels hence the messy, disheveled mess that appears below. Despite that, the taste is spot on, throw in a few pine nuts and you've got a taste sensation right there! As you can see by the title of this post, my first attempt - for you guys, I'm going to try and make these look a bit more presentable so you can try the recipe and impress your dinner guests! I made this dish a while ago before I started blogging properly too. Excuses, excuses...

All you need is:

Pot of ricotta cheese

150g spinach

2 handfuls of pinenuts

A pack of Jus-Rol Filo Pastry

1 beaten egg, to glaze

Salt and Pepper, to season

Preheat oven to 180.

Fry pine nuts in a little oil on a low heat for a couple of minutes until browned - watch them, they burn easily - when they're doing, pop them on a piece of kitchen roll so the oil can soak off.

In a bowl, mix together the spinach, ricotta and add plenty of pepper and a little salt.Roll out the filo pastry - be careful with it because of the thickness - filo is notoriously difficult to cook with because of this.Now, all I do is put a tablespoonful or two of the spinach and ricotta mix in the filo pastry, fold the pastry to cover the mix then keep folding until it resembles a parcel, no matter how messy this is!I repeat until the filo pastry is used up then use the beaten egg to glaze the pastry a little.When glazed, I pop them on an oven tray and cook for around 15-20 minutes, or until the pastry is golden.

I serve with a little salad and some grilled aubergine.

See what I mean? They're not exactly presentable but please trust me, the taste is fantastic!